This week on “The Sofrito Chonicles” we bring you a little taste of Quisqueya.
Most of you know sazón as this little dried envelope packet used in many households around the world. This form of spice packet was introduced to us as a dried form of Sazon for people that didn’t know how to make it at home, or had no time to invest in the production. It is available with culantro (an ingredient used in most sofritos & recaitos) or azafrán (saffron) But what’s in that magical little packet as most of my friends and people I know refer to it, are ingredients such as Mono Sodium Glutamate (MSG), processes table salt, Coloring and my FAVORITE, Tricalcium Phosphate, an anti caking agent. Now, I don’t have to go into details of how bad these things are for you. But, you ever noticed how some people using these brands in America are overweight apposed to going to an island and seeing how THIN AND HEALTHY people are and eating EXACTLY the same foods? Know why? Because they make everything fresh at home. In the Dominican Republic and some places around the US you will find a liquid pre-made sazón. It almost always comes in a plastic bottle and looks like this…
I found this at my local Latino market. It costs $5.49 and also contains an abundance of lab created ingredients. Choose wisely when opting to go this route. It’s not worth the health risk.
I learned how to make sazón early in my life. Of course by now most of you know my mother frowned upon the use of anything that came from a box or can. The way we use this is simple. We use it with just about every dish. It is sofrito andrecaito’s best companion. Sofrito & Dried Sazón are usually the first ingredients to go into the pot when making soups, stews, beans and rice dishes. Using this along with these other condiments in a ratio of 2.1.1 will bring you a dish that will bring any person to their knees and make promises of worship.
Please enjoy this recipe. It took me a few years to perfect it. If you wish to add Saffron or Culantro leaves to the ingredients list so it can taste just like that ‘magic’ packet, just add a tbsp of recao leaves and a pinch of saffron. Now, you know longer have to risk your health (or waist size) to get that special flavor most of you seek.
***PLEASE NOTE*** YOU CAN NOW PURCHASE FRESH AND DRIED SAZON PLUS OTHER HARD TO FIND INGREDIENTS IN MY ONLINE STORE:ThePoshLatinCookShop.com
- 1 large red onion
- 1 head of garlic
- 2 green cubanelle peppers
- 1 large red pepper
- 8oz Spanish tomato sauce
- 1 tbsp apple cider vinegar
- 1 tbsp white vinegar
- 1/4 cup extra virgin olive oil
- 5 cilantro sprigs
- 2 tbsp ground annato (use 2 tbsp annato seeds and ground to the consistency of the 3rd picture above in a mortar or spice grinder)
- 1 tbsp oregano
- 1 tsp thyme
- 1 tbsp sea salt
- 1/4 tsp citric acid
- Cast-Iron pan or grill
- Food Processor
- Roast Green peppers and red peppers in either a cast iron grill or BBQ grill. Then rough chop each just a couple of times.
- Rough chop red onion. Makes easier to chop in FP
- Peel garlic
- Get out your food processor, add red onion and garlic and pulse EXACTLY 15 times
- Add roasted green pepper, pulse EXACTLY 10 times
- Add roasted red pepper, pulse EXACTLY 5 times
- With a spatula, scrape sides to bring ingredients together, add tomato sauce, vinegars and the rest of the spice ingredients then pule a total of 20 times. If you want a more watery consistency, pulse 30 times
- Let sit in a covered bowl for a few hours so the flavors come together.
Just like sofrito, scoop 2 tbsp amounts into covered ice trays and freeze.
Wasn’t that easy? 😀 so much more healthier than store bought mysterious packets. And fresher than that liquid stuff you purchase in the store. God knows how long it’s been sitting on that shelf!
Hope you like my recipe! Enjoy and please lets comments!! I love comments!
Click on the Following links for yummy recipes featuring DOMINICAN SOFRITO – SAZON!
Moro de Habichuelas – Rice and Beans (Dominican Style)
Put Di Lime In Di Coconut!!!
Ah, it’s officially spring y’all! And spring break for many people. All beaches around the world are filled with spring breakers and beach bums… ah all accept ME! Yep, because I have to work… sheesh! Yep, what did y’all think that I didn’t work! Oh yes, I’m a slave at my company. So this year, as much as I want too, I can’t break for the life of me. :/ That doesn’t mean I can’t eat as if I’m not at a tropical beach somewhere down south. Meh! 🙁
Yesterday I tried cheering myself up by making my favorite Coconut Key Lime Pie. I have a fixation with coconut. I have to have it with EVERYTHING. Maybe it’s because deep down I miss my native home, Puerto Rico.
This recipe and post is dedicated to all the workaholics like me, stuck at work with no time for play.
In my recipe, this pie gets a triple dose of coconut and lime. You have a coconut and lime sweet yet tangy crust, with a rich coconut-lime infused filling that is drowned with a soft dose of coconut and lime infused whipped cream, and with the addition of toasted coconut and lime zest, this pie is infinite deliciousness. Has pie ever made you climb up a wall? No? Well, maybe this one will.
This pie is a 3 step process. ready? Let’s get our ingredients ready…
For 9.5″ pie crust:
- 9.5″ Pie pan
- 2 packs of original flavor Nabisco Honey Maid graham cracker’s – about 19 crackers
- 1 stick butter – melted
- 1/4 cup coconut sugar
- 1 pk true lime
- 1 tsp lime zest
- juice of 1 lime
- 1 tbsp shredded toasted coconut
- Click for step by step instructions for Coconut-Lime Pie Crust
For pie filling:
- 1 can sweet condensed milk
- 4 large egg yolks
- 15 Key Limes or 6 reg limes
- the zest of ^^ those limes
- 1 tsp coconut sugar
- 1 tbsp toasted coconut
For Key Lime Whipped Cream:
- 1 1/2 cups heavy whipping cream
- 1 tbsp sugar in the raw
- 1 tsp vanilla extract
- 1 pk true lime
- pinch of lime zest
Click following link for my Coconut-Lime Pie Crust Recipe
Step 1 – Let’s zest all those limes FIRST, then juice them and preheat oven to 350 deg.
In a large non reactive bowl individually whisk 4 egg yolks, condensed milk, slowly whisk in lime juice, don’t just pour it in there, lime zest and toasted coconut. Then Pour in your already made Coconut Lime Graham Crust
Bake in oven for 20 min. Pretty eh?
For the Coconut Lime Whip Cream
- To get the best consistancy for your whip cream the most important thing to do is, give it an ice bath. Just pour ice in the mixer and fill with cold water. let stand for 10 min
- Empty out water and dry
- Combine heavy cream, sugar, and vanilla and mix on speed 2 for 1 min
- Add True Lime and lime zest.
- If you have a splatter shield, put it on
- On highest speed (KitchenAid Mixer, Speed 10) beat until soft peaks form. (note for my pie I don’t whip the cream until peaks are formed. I like it creamy)
Pour whip cream over pie and serve immediately
I’m going to admit… I cheated. Hey, at least I’m an honest blogger! I used a packet of McCormick’s Hollandaise sauce. But man, this stuff is soooooo good!!!! Couldn’t help it. :\